Category Archives: Cakes

Strawberry Coconut Amaretti CheeseCakes

Things I LOVE!  This is always a “repeat performance” and makes any day sweet and with Coffee, Tea or White Wine makes it a perfect day!


Strawberry Coconut Amaretti CheeseCakes

For Strawberry Cakes

1 cup flour
1/3 cup sugar
1 teaspoon baking powder
1/2 tsp salt
1/3 cup cream
1 large egg
1 tablespoon melted butter
10 strawberries, pureed w/2 tsp seedless strawberry preserves
1 tablespoon maple syrup or honey
1/4 teaspoon strawberry extract

Directions: Preheat oven to 425 degrees.  Lightly grease a 12 cup macaroon pan. Combine all dry ingredients in bowl. Combine all wet ingredients in separate bowl until smooth. Make a well in dry, add wet, mix well. Pipe or fill each macaroon cup 2/3 full. Bake cakes for 7-10 minutes or until they spring back when touched.  Remove from oven and cool 5 minutes. Remove to racks until completely cool.

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Prepare: Almond Coconut Cream Cheese Filling

1/4 teaspoon Almond Extract
1/2 cup Coconut+
1 8oz Pkg. Cream Cheese Softened
1/2 cup Sugar
12-14 small Bellino Amaretti Cookies crushed
Optional: Pink food coloring
+Set aside additional Coconut for topping final cake. Mix all ingredients together.  Set aside.

Prepare Amaretto Glaze:

2 cups powdered sugar
1/4 teaspoon salt
1/2 teaspoon Almond Extract
1/2 cup cream
1/4 teaspoon Amaretto Liqueur

Mix all ingredients together adding cream in increments until smooth and desired consistency is reached.


Line cookie sheet with wax/parchment paper.  Place wire rack on top.

1. Fill 6 cakes with large helping of filling, top each one with unfilled cake.  You now have 6 complete cakes on wire rack on cookie sheet.
2. Pour or spread Amaretto glaze over filled cakes.
3. Top with additional coconut and sprinkles (optional).
4. Set in fridge to set until served.

Refrigerate any leftovers. 8o))

Beyond the Yum?  Absolutely and more…yum yum yum!

Copyright, JayJacy Photography for BeyondTheYum ©2013-2018 All Rights Reserved


Blueberry Double Yum Cheesecake

Perfect for Christmas!

We drooled several weeks ago over the Blackberry Cheesecake recipe (see below) and I placed it at the top of my “to do recipe” list.  This is truly truly a double yum cheesecake. Pictured is my version of this cake.  We love blueberries so I substituted blueberries for the blackberries, vanilla wafer crust, added a layer of Savoiardi, blueberry liqueur, Crème Fraîche topping, blueberries and chocolate-covered blueberries, powdered sugar, sprinkles for garnish.  Oh, and a bit of “Tiramisu” as the secret ingredient.  It was so “beyond the yum” I am including it in the new cookbook.

Get the original recipe as posted below here.

Blackberry Banana Cake

YUM! If you love cakes like date-nut or pound cake, you will love this delicious banana cake.  It is very versatile and stands well for any occasion as well as packing for lunches or freezing.


Yield: 1 tube cake (25 slices)

3 cups walnuts (or pecans)
1 1/2 cups pitted dates (or dried cherries)
1 tablespoon granulated sugar
2 1/4 cups sifted all-purpose flour
1 cup unsifted whole-wheat flour
1/4 cup unsweetened cocoa powder
1 teaspoon each nutmeg, cinnamon and allspice
1/2 teaspoon each ground cloves, ginger and salt
2 sticks unsalted butter
2 teaspoons vanilla extract
1 cup each granulated sugar and light brown sugar**
4 eggs
1 1/2 cups seedless blackberry jam
5 medium bananas (2 cups mashed)
2 teaspoons baking soda
1/3 cup buttermilk
1 cup dark raisins

1. Adjust two racks, the first 1/3 up from bottom of oven and the second on the lowest rack. Preheat oven to 300 degrees. Butter 10-by-4-inch (20-cup capacity) tube pan. Line with parchment paper and butter the paper. Chop 2/3 cup of the walnuts finely and turn into prepared pan to coat evenly. Distribute loose nuts evenly over bottom of pan.

2. Chop remaining nuts less fine. Cut dates into medium-size pieces. Toss with 1 tablespoon granulated sugar. Sift together flours, cocoa, spices and salt; set aside.

3. In large bowl of electric mixer, beat butter until soft. Beat in vanilla and both sugars. Beat in eggs one at a time, then beat in blackberry jam. Coarsely mash bananas and beat into batter.

4. Stir baking soda into buttermilk until baking soda dissolves. Add to batter. Scrape sides of bowl. On low speed, gradually add sifted dry ingredients, beating until incorporated. With wooden spoon, stir in nuts, dates and raisins. Turn mixture into prepared pan and smooth top.

5. Cover top with aluminum foil and place covered pan in oven. Place shallow pan of hot water on lowest rack (to keep steam in oven). Bake 1 hour, remove aluminum foil and bake for 1 1/2 more hours, or until cake tests clean.

6. Let cake stand 20 minutes before removing from pan. Chill and cut into thin slices.

7.  Sprinkle with powdered sugar, or cover slice with whipped cream, fresh fruit, ice cream, chocolate or fill two slices with your favorite mascarpone or cream cheese filling.

*Based on Maida Heatter’s Banana Black Cake

**  Sugar can be substituted with Splenda and it works well.

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